Meat sortation

ABSTRACT

A system and method for sorting animal protein is provided. The method includes determining a desired characteristic of a cut of meat from an animal portion and associating the desired characteristic with an attribute of the animal portion. The attribute is ascertained and the animal portion is sorted based on the ascertained attribute. Like animal portions are grouped together for further processing as a group.

CROSS-REFERENCE TO RELATED APPLICATION(S)

This application is a Continuation of International Application No.PCT/US2006/004392, filed on Feb. 8, 2006, which claims priority to U.S.Provisional Application No. 60/711,201, filed on Aug. 24, 2005 and U.S.Provisional Application No. 60/651,019, filed on Feb. 8, 2005, thecontents of which are incorporated in their entirety by referenceherein.

FIELD OF THE INVENTION

The present invention generally relates to a meat sortation system andmethod. The present invention more particularly relates to a meatsortation system and method for sorting meat based on an attribute of ananimal carcass, primal, or subprimal of the animal, or sorting anyportion thereof based on an attribute.

BACKGROUND OF THE INVENTION

It is known to sort bovine animal carcasses based on the weight of suchcarcasses. The sorted carcasses are subsequently processed as a group.Such sortation and processing is done in an attempt to provide cuts ofmeat having similar characteristics. Current systems for sortation andprocessing based on weight, however, do not in fact provide cuts of meathaving similar characteristics. Generally, the resulting cuts of meatare dissimilar in size, weight, etc. due to variation among the group(i.e. carcasses of similar weight may vary greatly in the ratio of leanto fat, muscle size, etc.).

It is also known to sort bovine animal carcasses based on the yieldgrade of such carcasses. The term “yield grade” as used herein isintended to include the measure of boneless, closely trimmed lean meatresulting from a carcass. Yield grade is primarily related to the fatthickness of the carcass, and is related to the “KPH” (a measure ofkidney, pelvic and heart fat), hot weight, and ribeye area of thecarcass. The carcasses sorted based on yield grade are subsequentlyprocessed as a group. Such sortation and processing is done in anattempt to provide cuts of meat having similar characteristics. Currentsystems for sortation and processing based on yield grade, however, donot in fact provide cuts of meat having similar characteristics.Generally, the resulting cuts of meat are dissimilar in size, weight,etc. due to variation among the group (i.e. carcasses of similar yieldgrade may vary greatly in the size and density of muscles, etc.).

It is also known to provide a system to sort bovine animal carcassesbased on the quality grade of such carcasses. The term “quality grade”as used herein refers to a USDA measure that represents the expectedpalatability. Quality grade is determined by the approximate age of thecarcass and the amount of intramuscular fat (i.e., marbling) found inthe ribeye muscle between the 12^(th) and 13^(th) rib. Common USDAquality grades include “Prime”, “Choice”, and “Select”. The carcassessorted based on quality grade are subsequently processed as a group.Such sortation and processing is done in an attempt to provide cuts ofmeat having similar characteristics. Current systems for sortation andprocessing based on yield grade, however, do not in fact provide cuts ofmeat having similar characteristics. Generally, the resulting cuts ofmeat are dissimilar in size, weight, composition, etc. due to variationamong the group (i.e. carcasses of similar quality grade may varygreatly in the ratio of lean to fat, muscle size, etc.).

It is also know that such previously described sortation systems andmethods are used independently and/or in combination with each other.

Accordingly, there is a need for a system and method that provides forsorting of carcasses, primals, subprimals, or other animal portion basedon one or more attributes of the animal portion. There is also a needfor a system and method for providing cuts of meat having similarcharacteristics It would be advantageous to provide a meat sortationsystem and method filling any one or more of these needs or having otheradvantageous features. Moreover, the present invention is applicable tothe sorting of meat for further processing regardless of whether it isstill attached to the carcass.

BRIEF SUMMARY OF THE INVENTION

A method of sorting animal protein including determining a desiredcharacteristic of a cut of meat from the animal portion and associatingthe desired characteristic with an attribute of the animal portion. Theattribute is ascertained and the animal portion is sorted based on theascertained attribute. Using the method of sorting animal protein, likeanimal portions are grouped together for further processing as a group.

A method of sorting animal protein including measuring an attribute of afirst carcass having a first value and measuring an attribute of asecond carcass having a second value. Each of the first and second valueare reviewed to determine whether they are within a predetermined rangeof values. A first cut of meat of the first carcass is sorted into afirst group if the first value is within the predetermined range ofvalues and is sorted into a second group if the first value is outsidethe predetermined range of values. A second cut of meat of the secondcarcass is sorted into the first group if the second value is within thepredetermined range of values and is sorted into the second sort groupif the second value is outside the predetermined range of values. Thefirst group and the second group are separately fabricated in batchesinto cuts of meat smaller than each of the first cut of meat and thesecond cut of meat. Using the method of sorting animal protein, thesmaller cuts of meat from the first group are generally uniform.

A meat sorting process including identifying at least one attribute ofmeat to be processed and determining at least one of a threshold valueand a range of threshold values relating to the at least one identifiedattribute for sorting the meat. The meat is grouped based on whether themeat satisfies the at least one of a threshold value and a range ofthreshold values relating to the at least one identified attribute. Themeat is then further processed.

A method for sorting beef strip loin subprimals including determining adesired weight and thickness of primary strip steaks from the beef striploin subprimals. The ribeye area of the beef strip loin subprimals isascertained and it is determined whether the ribeye area falls within apredetermined range. The beef strip loin subprimals are sorted based onwhether the rib eye area falls within the predetermined range. Using themethod of sorting beef strip loin subprimals, beef strip loin subprimalshaving a ribeye area within the predetermined range are grouped togetherfor further processing into strip steaks as a group.

A system of sorting animal protein including means for associating adesired characteristic of a cut of meat from the animal portion with anattribute of the animal portion, means for ascertaining the attribute ofthe animal portion, and means sorting the animal portion based on theascertained attribute. Using the system for sorting animal protein, likeanimal portions are grouped together for further processing as a group.

While multiple embodiments of the invention are disclosed in thisdisclosure, still other embodiments of the present teachings will becomeapparent to those skilled in the art from the following detaileddescription, which shows and describes illustrative embodiments. As willbe realized, the teachings are capable of modifications in variousobvious aspects, all without departing from the spirit and scope of thepresent teachings. Accordingly, the drawings and detailed descriptionare to be regarded as illustrative in nature and not restrictive.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows a flow diagram of a method of sorting meat according to apreferred embodiment of the present invention.

FIG. 2A shows a graph of calculated least means primary product yieldpercent for various product groups given a steak thickness range of0.5-1.0″ according to the method described in Example 1.

FIG. 2B shows a graph of calculated least means primary product yieldpercent for various product groups given a steak thickness range of0.75-1.25″ according to the method described in Example 1.

FIG. 2C shows a graph of calculated least means primary product yieldpercent for various product groups given a steak thickness range of1.0-15″ according to the method described in Example 1.

FIG. 2D shows a graph of calculated least means primary product yieldpercent for various product groups given a steak thickness range of1.25-1.75″ according to the method described in Example 1.

FIG. 2E shows a graph of calculated least means primary product yieldpercent for various product groups given a steak thickness range of1.50-2.00″ according to the method described in Example 1.

DETAILED DESCRIPTION

A system and method for sorting animal portions based on one or moreattributes of the carcasses, primals, subprimals, or other portion ofthe animal is provided. The system and method may be used for producingcuts of meat having similar characteristics.

A method of sorting meat is shown in FIG. 1 as a meat sortation method10 according to one embodiment. The meat sortation method may be used tooptimize the yield of certain cuts of meat (e.g., primary steaksfabricated from a subprimal) and provide cuts of meat having similarcharacteristics. For example, the cuts of meat may be substantiallyuniform in size and geometry (among other things). The term “uniformity”as used herein includes at least one of consistency in meat yield,portion size, surface area, weight, thickness, length, width, depth,color, etc. For example, uniform cuts of meat may have substantiallyconsistent (i.e., small variations) length, width, thickness, and/orweight in accordance with one embodiment.

The method of sorting meat includes ascertaining an attribute of theanimal portion (a carcass, primal, subprimal, or other portion), shownat 20. Ascertaining may include identifying the attribute and measuringthe attribute. After the attribute is ascertained, the method includesdetermining if the attribute is within a predetermined range of values(or relative to a threshold value), shown at 30, and grouping thenanimal portion based on whether the attribute is within that range ofvalues, shown at 40 and 50. The attribute identified may be associatedwith a characteristic of the desired cut of meat; though it is to benoted that more than one attribute may be associated with acharacteristic and more than one characteristic may be associated withan attribute. In certain embodiments, all carcasses, primals,subprimals, or other portions of the animals having an attribute withina predetermined range of values are processed together. In certainembodiments, all carcasses, primals, subprimals, or other portions ofthe animals having an attribute outside a predetermined range of valuesgo through a further iteration of the method of sorting meat based on adifferent attribute or a different range of values of the sameattribute.

The meat sortation method includes ascertaining an attribute (e.g.,characteristic, parameter, etc.) of an animal portion (carcass, primal,subprimal, or other portion), shown at 20 of FIG. 1, according to oneembodiment. Ascertaining may comprise identifying, measuring,quantifying, analyzing the animal portion relating to the attribute. Incertain embodiments, the attribute to be ascertained is directed to aproperty or quality of the lean (e.g. meat, muscle, etc.) or to aproperty or quality of the fat. For example, an attribute relating tothe lean may be ribeye area and an attribute relating to the fat may bekernel fat area or seam fat area. More specifically, measurement ofproperties of the muscle (e.g., beef rib ribeye lip-on subprimal of thebovine carcass) includes measurement of the area (e.g. ribeye area,“REA”), length, width, depth, volume and density of the muscle.Measurement of the properties of the fat, for example, includemeasurement of the intermuscular fat such as kernel fat (“K fat”) of thebeef rib ribeye, lip-on subprimal, or the seam fat of the chuck eye rollsubprimal. The attribute to be ascertained may also be directed to acombination of properties of the muscle and the fat according toalternative embodiments. In further embodiments, the attribute mayrelate to another characteristic of the carcass, such as size, hidequality, gender, etc.

Measurement of the attribute may be accomplished using any suitablemethod or system. For example, measurement of the attribute may beaccomplished via objective criteria using equipment (e.g. cameras orvision grading) to determine surface area, color, linear measures suchas length, width, and/or depth, etc.; x-ray to determine volume;ultrasound to measure volume or linear such as length, width, and/ordepth; laser to measure length, width, depth, volume, etc.;thermo-graphy to measure volume or linear measures such as length,width, and/or depth; magnetic resonance imaging (MRI) to measure volumeor linear measures such as length, width, and/or depth; computerizedtomography (CT) to determine volume or linear measures such as length,width, and/or depth; nuclear magnetic resonance (NMR) to measure volumeor linear measures such as length, width, and/or depth, etc.); orhand-measurements or subject criteria (e.g. estimates by humanvisualization and/or evaluation).

The meat sortation method further includes sorting meat based on themeasured attribute of the animal portion according to one embodiment.Such sorting may comprise determining if the attribute is within apredetermined range of values, shown at 30 of FIG. 1, and grouping theanimal portions (carcasses, primals, subprimals, or other portion) basedon whether the attribute is within that range of values, shown at 40 and50 of FIG. 1. Sorting results in grouping meat (carcasses, primals,subprimals, or other portion) having like attributes. For example, meat(e.g. strip loin subprimal) of one carcass that is measured to have aribeye area of about 15 inches squared is grouped with meat of anothercarcass that is measured to have about the same ribeye area.

The predetermined range for the attribute, or threshold value of theattribute, is selected to maximize or obtain a desired outcome (e.g.optimized cutting yield of primary steaks, fixed thickness of primarysteaks, etc.) according to a preferred embodiment. The attributeidentified may be associated with a characteristic of the desired cut ofmeat. Thus, for example, if the characteristic of the desired cut ofmeat is that the cut be primary 10 oz strip steaks with a thickness of1.25 inches, and the attribute is ribeye area, a threshold or range forthe ribeye area is determined at which there is the greatest yield ofcuts of primary 10 oz strip steaks with a thickness of 1.25 inches (seeExample 1 and FIG. 2C).

Selection or determination of the predetermined range or threshold valueof an attribute may be done via routine experimentation and regressionequations by one skilled in the art. Also, a threshold value may bebased on experience (e.g., historical data) and modified based onexperience (e.g., historical data). Furthermore, threshold values may beadjusted based on industry norms for a cut of meat (e.g., the amount offat in a ribeye). Also, threshold values may be selected based on thedesired outcome. That is, the sorting may maximize a particular cut ofmeat based on one threshold value, but depending on the cut of meat thatis to be obtained, a particular threshold value may be selected. Asunderstood by a person of ordinary skill in the art, threshold valuesmay be based on analysis of historical data or physical characteristicsof a carcass or a portion thereof using a computer to do such analysis(e.g., regression analysis or other probability based analysis). Forexample, it may be determined that a certain ribeye area of a beef striploin subprimal provides the greatest yield of primary 10 oz strip steakswith a thickness of 1.25 inch (see Example 1 and FIG. 2C), and adifferent ribeye area of the same beef strip loin subprimal provides thegreatest yield of a primary 14 oz strip steak with a thickness of 1.25inch (see Example 1 and FIG. 2C).

In accordance with alternative embodiments, the threshold value of anattribute (e.g. density, weight, volume, etc. of muscle) may be selectedto provide the optimum or the desired yield of primary steaks (e.g.,ribeyes, strips, tenderloin, chuck, flank, etc.). In accordance with yeta further embodiment, the threshold value of the attribute may beselected based on the specification of a customer (e.g. maximumacceptable intermuscular fat such as Kfat or seam fat in a steak).

After ascertaining the attribute and determination of whether theattribute meets a threshold value or is within a predetermined range,the animal portion (carcass, primal, subprimal, or other portion) isgrouped with other portions so measured. Thus, all carcasses, primals,subprimals, and/or other portions of meat wherein the attribute meetsthe threshold value or falls within the predetermined range may begrouped together in a first sort group. All portions wherein theattribute does not meet the threshold value or falls outside thepredetermined range may be grouped together in a second sort group ormay undergo a further iteration of sorting.

Such sort groups of similar meat (e.g., carcasses, primals, subprimals,individual cuts, other animal portion, etc.) may be sorted by a sortingdevice (e.g., means for sorting) such as a meat sort table model no.ScanBatcher 4700 sort table commercially available from Scanvaegt US,Inc. of Gainesville, Ga., USA. Further, ascertaining the attribute anddetermining whether the attribute is within a predetermined range ormeets a threshold value may be done via measurement technology,described below, and a computer.

The sort groups may be further processed as a group (e.g., in a batch).That is, the meat that satisfies the threshold value will be processedin a manner to obtain the desired cut of meat. Thus, returning toExample 1 and FIG. 2 c, beef strip loin subprimals (the meat portion)having ribeye area (the attribute) of a (the threshold value orpredetermined range) for providing the greatest yield of primary 10 ozstrip steaks with a thickness of 1.25 inch (the characteristic), may beprocessed into such strip steaks as a batch. Thus, further processingmay include fabrication or cutting of the meat into smaller pieces (e.g.portioning strip loins into strip steaks). Thus, in one embodiment ofthis invention, the sorting by a characteristic based on a thresholdvalue allows the meat processor to optimize obtaining cuts of meat itdesires from each animal portion (carcass, primal, subprimal, or otherportions).

Further processing of the sort groups provides optimized yield ofprimary steaks from the animal portion (carcass, primal, subprimal, orother portion). Such optimization may be to provide the highest yieldlargest number) of a specific type of cut or may be used to provide thecuts based on customer specifications. For example, strip loins sortedby ribeye area may be processed as a group to provide an optimized yieldof primary strip steaks at a fixed weight and variable thickness (seeExample 1).

Batch fabrication of the sort groups also may provide uniform cuts ofmeat according to an alternative embodiment. For example, strip loinssorted by ribeye area may be processed as a group to provide stripsteaks of a fixed weight and fixed thickness (see Example 2). Morespecifically, the resulting uniformity in the cuts of meat may assist inproviding cuts of meat that appear uniformly sized to enabling standardpackaging. Thus, for example, it may be desirable to use the meatsortation method to provide a package of 12 oz. steaks each havingapproximately the same length, width and thickness, for uniform platecoverage or to facilitate uniform cooking times.

Thus, as described above and shown in FIG. 1, a method 10 of sortingmeat comprises ascertaining (identifying, measuring, quantifying, etc.)an attribute in an animal portion (carcass, primal, subprimal, or otherportion), shown at 20, determining whether the attribute is of athreshold value or within a predetermined range, shown at 30, andgrouping the animal portion based on whether the threshold value orrange is met, shown at 40 and 50. In a particular embodiment, the meatsortation method 10 includes ascertaining (e.g. measuring, quantifying,etc.) an attribute of an animal, shown at 20, such as the ribeye area ofa beef rib ribeye lip-on subprimal. After ascertaining the attribute,shown at 20, a determination may be made whether the attribute is withina predetermined range of values, shown at 30. This determination may bemade by a control system using logic (described below). If it isdetermined that the attribute is within the predetermined range ofvalues, shown at 30, then the meat (e.g. animal, primal, subprimal,etc.) is sorted in a first group, shown at 40. If the attribute isoutside the predetermined range of values, shown at 30, then the meat issorted in a second group, shown at 50. The meat of the first sort groupis preferably further processed or fabricated as a single group, shownat 42, separate and distinct from the processing or fabrication of themeat of the second sort group, shown at 52. The meat from the secondsort group may be fabricated as a single group, individually, or may befurther sorted based on a further attribute or a second range of thesame attribute.

The method shown in FIG. 1 may be applied to an suitable attributesand/or combinations of attributes of the carcass (e.g. lean, fat, etc.),including area and/or density according to various embodiments. Some ofthese attributes are described below.

Ribeye Area

Measurement of the ribeye area of a beef strip loin subprimal may beused to optimize cutting yield of the strip loin according to oneembodiment. According to the meat sortation method 10 shown in FIG. 1,the ribeye area is measured at the USDA grading station (i.e. at theexposed lean surface between the 12^(th) and 13^(th) rib before thecarcass is fabricated) according to a preferred embodiment. The ribeyearea may be measured at the beginning of the fabrication line for beefribs according to an alternative embodiment. In one embodiment, theribeye area is measured using a computer vision grading system(described below).

If the measured ribeye area is within a predetermined range of values(e.g. 11.1 to 11.9 inches squared), then the strip loin is diverted to afirst sort group. If the ribeye area is outside the predetermined rangeof values, then the strip loin is diverted to a second sort group. Thefirst sort group is processed as a group (i.e. separate from the secondsort group) and fabricated into primary steaks (e.g. strip steaks)having a predetermined weight (e.g. 12 oz) and a predetermined thickness(e.g. 1.0-1.5 inches). Generally, the first sort group will provide ahigher yield of primary steaks (e.g. about 60% yield) than the secondsort group. Accordingly, batch processing of the first sort group willoptimize yield of primary steaks, and minimize yield of non-primarysteaks (e.g. vein steaks, trim, fat and purge) according to a preferredembodiment.

Surface Area of KFAT

The surface area of a deposit of kernel fat (Kfat) may be measured toprovide uniform cuts of ribeye steaks according to one embodiment. Theterm “Kfat” as used in this disclosure means and includes the deposit ofintermuscular fat that accumulates between the M. longissimus thoracis,M. spinalis thoracis, and M. semispinalis thoracis in the cranial halfof a beef rib ribeye lip-on subprimal.

The surface area of the Kfat visible at the lean interface between the5^(th) and 6^(th) rib of a beef rib ribeye lip-on subprimal may becollected manually. More specifically, the surface area may be visuallycollected via manual measurement with the human eye in accordance withone embodiment of the meat sortation method shown in FIG. 1. Inalternative embodiments, the surface area is ascertained via anysuitable method. The surface area of the Kfat may be measured usingvision grading according to an alterative embodiment (e.g. when the loinis presented at the loin fabrication processing line). The surface areaof the Kfat is compared to the area of a reference object (e.g. 25 centpiece US currency) according to one embodiment. The volume of the Kfatmany be measured using x-ray (such as a Model Eagle-FA manufactured bySmiths-Hiemann) or ultrasound technology (and the density may bedetermined based on the weight of the loin) according to an alternativeembodiment.

If the surface area is within a predetermined range of values (e.g. atno point does the measured surface area of the Kfat extend beyond acircumference of a 25 cent piece US currency), then the beef rib ribeyelip-on subprimal is separated into a first sort group. If the measuredcircumference is outside the predetermined range of values, then thebeef rib ribeye lip-on subprimal is separated into a second and distinctsort group. The first sort group is processed as a group (i.e. separatefrom the second group), and cut into primary steaks (e.g. ribeyesteaks). Generally, the first sort group will provide a more uniformyield (e.g. fewer steaks having Kfat greater than the circumference of a25 cent piece US currency) than the second sort group. Accordingly,batch processing of the first sort group will likely optimize uniformityof Kfat in ribeye primary steaks according to a preferred embodiment.

Volume of Seam Fat

The volume of a deposit of seam fat visible at the lean interfacebetween the 5^(th) and 6^(th) rib of a chuck eye rollsubprimal may bemeasured to provide higher yield of cooked meat portions of beef potroast according to one embodiment. The volume of the seam fat ismeasured using x-ray or ultrasound according to various embodiments. Inalternative embodiments, the volume of the seam fat may be measured byany other suitable method such as a vision grading system or manually. Acontrol system may be used to make a determination whether the measuredvolume of the seam fat is within a predetermined range of values (e.g.,7 percent of raw subprimal weight) according to one embodiment. If thevolume of a deposit of seam fat is within a predetermined range ofvalues, then the chuck eye roll subprimal is grouped in a first sortgroup. If the volume of a deposit of seam fat is not within apredetermined range of values, the chuck eye roll subprimal is groupedin a second sort group. The first sort group is processed as a group(i.e. separate from the second group), and processed into fully cookedpot roast. Generally, the first sort group will provide a more uniformyield (e.g. less pockets of fat removed from pot roast portions) thanthe second sort group. Accordingly, batch processing of the first sortgroup will likely optimize uniformity of seam fat in fully-cooked potroast according to a preferred embodiment.

Density of Subprimal

The yield of primary steaks from a strip loin subprimal may be optimizedaccording to the meat sortation method shown in FIG. 1 according to oneembodiment. The volume of the strip loin subprimal may be measured usinglaser equipment, such as the IPM III LaseEye X400 portion cutterequipped with Marel 360° dual laser vision technology commerciallyavailable from Marel hf of Gardabaer Iceland according to one exemplaryembodiment. In alternative embodiments, the volume of the strip loinsubprimal is measured using any suitable method and/or equipment. Thedensity of the strip loin is calculated (e.g. based on the weight of thestrip loin acquired from a scale, which may be an in-motion scale). Ifthe average density of the strip loin is within a predetermined range ofvalues, then the strip loin is placed in a first sort group. If theaverage density of the strip loin is outside of a predetermined range ofvalues, the strip loin is placed in a second and distinct sort group.The first sort group is processed as a group (i.e. separate from thesecond group) and cut into primary strip steaks. Generally, batchprocessing of the first sort group will provide a greater yield of stripsteaks than the second sort group.

Combinations of Attributes

In alternative embodiments, combinations of attributed may be used.Thus, for example, an animal portion (carcass, subprimal, primal, orother portion) may be sorted based on the measurement and value of acombination of attributes (first and second attributes) such as ribeyearea and area of kfat.

In one embodiment, the animal portion may be sorted into a first sortgroup wherein both the both the first attribute and the second attributeare of a threshold value, a second sort group wherein the firstattribute is of a threshold value but the second attribute is not of athreshold value, a third sort group wherein the first attribute is notof a threshold value but the second attribute is of a threshold value,and a fourth group wherein neither the first attribute nor the secondattribute is of a threshold value.

In such embodiment, the animal portion may be sorted according to afirst attribute wherein the animal portion is sorted into a first sortgroup if the first attribute is of a threshold value and a second sortgroup if the first attribute is not of a threshold value. The secondsort group may then be sorted based on a second attribute wherein thesecond sort group is sorted into a third sort group if the secondattribute is of a threshold value and a fourth sort group if the secondattribute is not of a threshold value. Alternatively, the first sortgroup may be further sorted based on a second attribute.

In accordance with one embodiment, the meat sortation method isimplemented by a meat sortation system. The meat sortation systemincludes a sensing system (e.g., having a sensor) configured forascertaining an attribute (e.g., means for measuring an attribute of acarcass, primal, subprimal, or other portion of an animal). The sensingsystem is configured to provide a signal representative of the attributeto a control system (e.g. means for predicting an attribute of meat).The control system may include a computing device, microprocessor,controller or programmable logic controller (PLC) for implementing acontrol program, and which provides output signals based on inputsignals provided by the sensor or that are otherwise acquired. Anysuitable computing device of any type may be included in the meatsortation system according to other exemplary embodiments. For example,computing devices of a type that may comprise a microprocessor,microcomputer or programmable digital processor, with associatedsoftware, operating systems and/or any other associated programs toimplement the control program may be employed. The control system andits associated control program may be implemented in hardware, software,firmware, or a combination thereof, or in a central program implementedin any of a variety of forms (e.g., hardware and/or software and/orfirmware) according to alternative embodiments.)

The meat sortation system may include a computer vision system. Forexample, a computer vision system comprising a camera that is typicallyused to obtain quality and yield characteristics of carcasses may beused. Example suitable computer vision systems include Model No. CVS v.6from Research Management Systems, Inc. (RMS) and Model Cargill Ribeyefrom Facet Technology Corporation (Facet). The RMS and Facet systems areComputer Vision System (CVS) have the ability to acquire an image of theribeye at the USDA grading station (or other location such as asubprimal fabrication line) and objectively measure ribeye area andshape, marbling percentage, fat thickness, lean/fat color, length,width, lower rib fat, etc.

The meat sortation system may also include an x-ray system such as aSmiths-Hiemann system, which has the ability to perform bone andcartilage detection, and fat content determination. The x-ray system canclassify cuts of meat, perform measurements (based on two-dimensions oron volume) and perform image analysis (determine fat content, locateanomalies, identify bones, etc.). A bone detection system of the x-raysystem detects bone and cartilage fragment in cut, ground and mixed meattypes using variable intensity, high-speed X-ray radiation withmulti-level difference filtering. This system uses advanced volumetrictechniques, x-ray imagery and object detection software to determine fatcontent for small pieces of meat up to subprimals.

EXAMPLES

While the invention will now be described in connection with certainembodiments in the following examples so that aspects thereof may bemore fully understood and appreciated, the examples are not intended tolimit the invention to these particular examples.

Example 1

The density of a 1″×0″ boneless beef strip loin was calculated using astationary manual weight scale and a laser device of a portion-controlcutting machine (model X400 commercially available from Marel hp. Thecutting machine was programmed to cut the strip loin according to twelvedifferent cutting specifications (based on portion weight and theminimum thickness of primary strip steaks), i.e.: four portion sizeend-points (10-, 12-, 14-, or 16-oz) for the primary product (i.e. stripsteaks) and two portion size end-point (6-, or 8-oz) for vein steaks fora total of eight cutting specifications, and four additional cuttingspecifications were programmed into the machine that looked at seriallycutting the strip loin into steaks of specific thickness (0.75-, 1.00-,1.25-, or 1.50″ thick steaks).

The same strip loin was sent through the X400 for each of the cuttingspecifications (i.e. 12 separate times) and the projected weight andthickness was recorded for each steak that would have been cut had thecutting system been activated. The results are shown in FIGS. 2A through2E. The results show the percentage of yield of primary steaks (i.e.strip steaks with no vein on both sides of the steak) achieved forvarious product groups (i.e. group alpha having a ribeye area of about11 inches squared, group beta having a ribeye area of about 12 inchessquared, group gamma having a ribeye area of about 13 inches squared,group delta having a ribeye area of about 14 inches squared, and groupepsilon having a ribeye area of about 15 inches squared). While eachgroup is references with respect to a single number (11, 12, 13, 14, or15), these numbers represent a range. Thus, for example, 11 inchessquared represents the range between 10.5 inches squared and 11.4 inchessquared, 12 inches squared represents the range between 11.5 inchessquared and 12.4 inches squared, etc. The results show that certain sortgroups have substantially higher yields of primary products (dependingon the thickness requirements and the desired portion size).

Example 2

An experiment was designed to show that different variables could becontrolled through appropriate selection criteria. The endpoint wasclassified as 11 oz. and 14 oz. boneless beef strip loin steaks with athickness range of greater than 1″ and less than 1.5″. A total of 40beef strip loins were selected for the test. Specifically, 20 beef striploins were selected to maximize the yield and uniformity of 11 oz. beefstrip loin steaks and 20 beef strip loins were selected to maximize theyield and uniformity of 14 oz. beef strip loin steaks. In addition, 40beef strip loins were collected to serve as the control product for thetest. Control product was not subjected to any special selectioncriteria, but was chosen to represent product that is produced under thecurrent industry practices. Beef strip loins were portioned in acommercial processing facility under normal operating conditions.Results from the test are show in Table 1, Table 1 illustrates meansteak thickness measurements from beef strip loin steaks. The controlgroup comprised beef strip loins that were not sorted.

TABLE 1 Control, thickness in Test, thickness in Portion inches inches11 oz. 1.03^(c) 1.20^(b) 14 oz. 1.32^(a) 1.20^(b) ^(a-c)means within thetable with the same superscript are not different (P > 0.05)

The results in Table 1 show that thickness and portion size werecontrolled such that regardless of the desired portion size, steaks wereuniformly thick (e.g., 1.20″ thick). In contrast, there was muchvariation in thickness of steaks cut from control product as 11 oz.portions averaged 1.03″ thick, whereas, 14 oz. portions averaged 1.32″thick. As expected, thickness and portion size were controlled such thatregardless of the desired portion size, steaks would be uniformly thick(e.g., 1.20″ thick). In contrast, there was much variation in thicknessof steaks cut from control product as 11 oz. portions averaged 1.03″thick, whereas, 14 oz. portions averaged 1.32″ thick.

Throughout this disclosure, the meat sortation system and method isdescribed primarily with reference to ribeye and strip loins. However,the meat sortation system and method may be used for processing any ofthe meat areas (e.g. sirloin, chuck, rib, loin, flank/plate,brisket/shank primals, subprimals thereof, and further cuts (e.g.bone-in, boneless, commodity, close-trimmed, combinations, etc.)thereof. Similarly, although many of the embodiments described in thisdisclosure relate to youthful beef (such as steers and heifers), but themeat sortation method is applicable to carcasses or subprimals from anyanimal protein including all bovine (Bos Taurus & Bos Indicus), porcine,equine, caprine, and ovine animals, or any other animal harvested forfood production including poultry, fish and veal. In this specification,bovine animals include, but are not limited to, buffalo and all cattle,including steers, heifers, cows and bulls. Porcine animals include, butare not limited to, feeder pigs and breeder pigs, including sows, gilts,barrows and boars. Ovine animals include, but are not limited to, sheep,including ewes, rams, wethers and lambs.

The construction and arrangement of the elements of the meat sortationsystem and method as shown and described are illustrative only. Althoughonly a few embodiments of the present inventions have been described indetail in this disclosure, those skilled in the art who review thisdisclosure will readily appreciate that many modifications are possible(e.g. variations in sizes, dimensions, structures, shapes andproportions of the various elements, values of parameters, use ofmaterials, colors, orientations, etc.) without materially departing fromthe novel teachings and advantages of the subject matter disclosed inthis application. Accordingly, all such modifications are intended to beincluded within the scope of the present inventions. The order orsequence of any process or method steps may be varied or re-sequencedaccording to other exemplary embodiments. In any claims, anymeans-plus-function clause is intended to cover the structures describedherein as performing the recited function and not only structuralequivalents but also equivalent structures. Features described withregard to a particular exemplary embodiment may be utilized inconjunction with features described with regard to other exemplaryembodiments. Other substitutions, modifications, changes and omissionsmay be made in the design, operating conditions and arrangement of thepreferred and other exemplary embodiments without departing from thescope of the present inventions.

1. A method of sorting animal portions comprising: providing a pluralityof animal portions; determining a desired characteristic of a cut ofmeat to be fabricated from the plurality of animal portions, thecharacteristic being other than a USDA measure of yield grade or qualitygrade; associating the desired characteristic of the cut of meat to befabricated from the plurality of animal portions with an attribute ofthe plurality of animal portions; ascertaining the attribute of theplurality of animal portions; sorting the plurality of animal portionsinto one or more groups based on the ascertained attribute of theplurality of animal portions wherein like animal portions are groupedtogether for further processing as a batch of animal portions thatenables fabrication of uniformly sized cuts from the animal portions;fabricating a plurality of cuts of meat from each of the animal portionsof the batch of animal portions; and grouping uniformly sized cuts ofmeat fabricated from the batch of animal portions.
 2. The method ofclaim 1 wherein the attribute comprises an attribute of a subprimal cutof meat of a bovine animal.
 3. The method of claim 1 wherein theattribute relates to at least one of the lean of the animal portion, thefat of the animal portion, and combinations thereof.
 4. The method ofclaim 2 wherein the attribute comprises at least one of surface area,length, width, depth, weight, volume, density and combinations thereof.5. The method of claim 2 wherein the subprimal comprises a ribeye loin.6. The method of claim 3 wherein the attribute comprises at least one offat length, fat width, fat depth, fat circumference, fat volume, fatdensity and combinations thereof. 7-8. (canceled)
 9. The method of claim1 comprising determining whether the attribute of the plurality ofanimal portions meets a threshold value; and sorting each of theplurality of animal portions into one of a first sort group if theattribute meets the threshold value and a second sort group if theattribute does not meet the threshold value.
 10. A method of sortinganimal portions comprising: measuring the value of an attribute of afirst carcass; measuring the value of an attribute of at least oneadditional carcass; fabricating a cut of meat from the first carcass;sorting the cut of meat fabricated from the first carcass into a firstgroup if the value of the attribute of the first carcass is within apredetermined range and into a second group if the value of theattribute of the first carcass is outside the predetermined range;fabricating a cut of meat from the at least one additional carcass;sorting the cut of meat fabricated from the at least one additionalcarcass into the first group if the value of the attribute of the atleast one additional carcass is within the predetermined range and intothe second group if the value of the attribute of the at least oneadditional carcass is outside the predetermined range; and after thefirst and second groups each include at least one cut of meat, batchfabricating the first group into uniformly sized cuts of meat smaller insize than a cut of meat of the first group and separately batchfabricating the second group into cuts of meat smaller in size than acut of meat of the second group, wherein the values are other than aUSDA measure of yield grade or quality grade.
 11. (canceled)
 12. Themethod of claim 10 wherein the smaller cuts of meat of the first groupprovide an optimized yield of primary cuts of meat.
 13. (canceled) 14.The method of claim 12 wherein the smaller cuts of meat of the firstgroup are generally uniform in weight and thickness.
 15. The method ofclaim 10 wherein the attribute of the first carcass and the at least oneadditional carcass comprises at least one of surface area, length,width, depth, weight, volume, density and combinations thereof.
 16. Themethod of claim 10 comprising determining the ribeye area of a beefribeye loin using a computer vision grading system.
 17. The method ofclaim 16 wherein the computer vision grading system is located adjacentto at least one of a USDA grading station and a fabrication line forfabricating like subprimal pieces of meat into smaller cuts of meat. 18.A meat sorting process, comprising: identifying at least one attributeof meat to be processed, the attribute being other than a USDA measureof yield grade or quality grade; determining at least one of a thresholdvalue and a range of threshold values relating to the at least oneidentified attribute for sorting the meat to be processed in accordancewith the at least one identified attribute; grouping meat that satisfiesthe at least one of a threshold value and a range of threshold valuesrelating to the at least one identified attribute to enabledetermination of uniformly sized cuts of meat in the grouped beat; andbatch processing of the meat to fabritate uniformly sized cuts of meat.19-22. (canceled)
 23. The method of claim 18, wherein the uniformlysized cuts of meat provide an optimized yield of the like animalportions.
 24. The method of claim 1, wherein the characteristic compriseat least one of size, hide quality, amount of fat, thickness, or muscleproperties.
 25. The method of claim 1, wherein the uniform cuts of meatcomprise at least one of substantial consistency in meat yield, portionsize, surface area, depth, or color.
 26. The method of claim 1, whereinthe uniform cuts of meat comprise at least one of substantialconsistency in length, width, thickness, or weight.
 27. The method ofclaim 12, wherein primary cuts of meat comprise primary steaks.